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MENUS

TRAVELERS' FARE

bullet blank space Spanish Chicken noodle soup
bullet blank space Bread
 
Please contact THLady Maire, the head cook, about allergy concerns.

 

FEAST

FIRST COURSE

bullet blank space Roasted Piggy
  (pork)
bullet blank space Compost
  (roasted seasonal vegetables)
bullet blank space Warts and Jutes
  (sauteéd greens with herbs)
 

SECOND COURSE
(This course inspired by a dare/challenge!!)

bullet blank space Roasted Chicken
bullet blank space Carrots and Radishes, dressed with fresh-made Farm Cheese
bullet blank space Ryse Lumbard
  (rice, lightly sweetened with saffron)
 

THIRD COURSE

bullet blank space Pyes of Paris Stewed
bullet blank space “Freshly” Baked Bread
 

DESSERT

bullet blank space Cookies of various types
bullet blank space Gyngerbrede
  (honey spice bread balls)
bullet blank space Breney
  (warm fruit compote)
 
Please contact Lady Illy, the head cook, about allergy concerns.

 

SATURDAY BREAKFAST

bullet blank space Bagel halves with cream cheese, plain and light
  (bring your own bacon for the bagels)
bullet blank space Scrambled eggs with and without cheese
bullet blank space Fruit tbd (most likely clementine oranges or grapes)
bullet blank space Coffee

 

FUNDRAISER LUNCH

$5 per bowl. Sponsored by the College of Phoenix Rising:
 
bullet blank space Chili: Beef, white chicken, and vegetarian
  (all with your choice of fixings)
bullet blank space Coffee, hot tea, and hot cocoa

 

 

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